by Ellen Easton and Reva Paul ©2006. All rights reserved.
Tea time and cookies are a traditional pairing. In addition to accompanying the customary afternoon tea table, a delicious cookie and a cup of tea are the perfect enhancements to the events of the end of the year season.
Whether it is homework, housework or shopping for gifts, a fifteen minute tea and cookie break will relax and restore your energy.
Enjoy a plate of cookies and a pot of tea while waiting for Election night returns to come in, preparing the Thanksgiving dinner, when sending out your Christmas cards, trimming the tree or having a cookie exchange party.
If you are not a baker, do not fret, for there are many wonderful companies producing cookies in all flavors, shapes and sizes to suit your tastes.
Don’t forget to leave something extra special for Santa!
Nikki's Cookies - Photo By Ellen Easton ©2006. All Rights reserved.
GINGERBREAD COOKIES
- 2 3/4 cups of all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 cup light brown sugar
- 4 tsp. molasses
- 1 large egg
- 1/3 cup (3/4 stick) unsalted, sweet butter, melted
- confectionary sugar, for dusting
Prep: two lightly greased baking sheets
Preheat oven to 375 degrees Fahrenheit.
In a bowl, sift together the flour, baking soda and spices. Add the sugar, molasses, egg and melted butter. Mix together to make a smooth paste. Chill the dough until firm. On a lightly floured surface of wax paper or parchment paper, roll out the dough to a thickness of 1/4 inch. Cut out your desired shapes using the cookie cutters of your choice. Bake for 8 to 10 minutes. Cool on a wire rack. To decorate: Dust with confectionery sugar-use a doily as a stencil to create a pattern. May be stored in an airtight container for one week. Yield: 12 large or 24 small cookies.
NANA’s MINI SUGAR COOKIES
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 eggs, beaten
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- colored sanding sugar for decoration
- {pinch of nutmeg * pinch of cinnamon optional}
In a dry bowl, blend sugar and butter together. Add beaten eggs and vanilla. In a separate bowl, mix the dry ingredients together. Add to the butter mixture and blend together well. Refrigerate and chill until pliable. Place the dough on a lightly floured board and roll to a 1/8” thickness. Cut to desired shapes with mini or small cookie cutters. Sprinkle with additional sugar. Bake in a preheated oven at 350 degrees for 6 to 12 minutes or until lightly browned on the edges. Remove from the oven and cool on wire racks. Yields 24 to 36.
To make edible holiday ornaments or napkin rings, using a dowel or a straw, place a hole in the dough, before baking.
Once the cookies have cooled, run a ribbon of your desired length through the hole and tie off in either a knot or a bowl.
Use the ribbon portion to place the cookie ornament on the tree, centerpiece or mantle. If using as a napkin ring, place the napkin inside the ribbon and place on the table.
WISHING YOU HAPPY TEA TRAVELS!™
|
